New Update
| Main ingredients | Yam (suran), Turmeric powder, Yellow mustard seeds, Carom seeds, Green chillies, Roasted cumin powder, Garlic, Lemon, Mustard oil, Red chilli powder |
| Cuisine | Bihari |
| Course | Chutney |
| Prep time | 7-8 hours |
| Cook time | 20-25 minutes |
| Serve | |
| Taste | Tangy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 500 grams yam (suran), peeled and cut into 3 inch pieces
- 1 teaspoon turmeric powder
- Salt to taste
- 3 tablespoons yellow mustard seeds
- 1 teaspoon carom seeds (ajwain)
- 2 green chillies, chopped
- 1 teaspoon roasted cumin powder
- 1½ teaspoons finely chopped garlic
- 1 lemon, halved
- ¼ cup mustard oil
- 1 teaspoon red chilli powder
- Fresh coriander sprig for garnish
Method
- Put yam into a pressure cooker, add 2 cups water, ½ teaspoon turmeric powder and salt and mix well, cover and cook under pressure on medium heat for 3-4 whistles.
- Lightly roast the yellow mustard seeds in a pan for 1 minute. Transfer into a mortar and crush coarsely with a pestle.
- Open the cooker once the pressure has reduced completely, drain the yam and put onto a parat and mash with a masher.
- Add carom seeds, green chillies, roasted cumin powder, garlic and 2-3 tablespoons crushed mustard seeds. Squeeze the juice of lemon directly into it and mix till well combined.
- Heat mustard in a pan. Add remaining turmeric powder and red chilli powder and mix well. Switch the heat off and allow the mixture to cool slightly.
- Pour the cooled spiced oil over the yam mixture and mix well. Transfer this mixture into an airtight jar and place it in the refrigerator for 6-7 hours.
- While serving, take a portion of the chutney in a serving bowl, garnish with coriander sprig and serve.
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